Because food is evil and must be punished

Doctors' kitchen knives ban call 
A&E doctors are calling for a ban on long pointed kitchen knives to reduce deaths from stabbing. A team from West Middlesex University Hospital said violent crime is on the increase - and kitchen knives are used in as many as half of all stabbings...The researchers said there was no reason for long pointed knives to be publicly available at all. 
 They consulted 10 top chefs from around the UK, and found such knives have little practical value in the kitchen. 

Put down the knife, sir, and step slowly away from the onion

 I know this article is a decade old, but the pursuit of truth and outrage and scandal is timeless. So, in the spirit of freedom and all things good and pure, I'd like to take a nostalgic look back at all the other items the nanny state (accursed be its putrid ways!) has banned us from using in the kitchen.

Howitzers
Gone are the days when you could just rocket blast a piece of steak or a delicate bit of blanc monge into submission. Sure, there are egg beaters and such like, but the results are just not the same without that beautiful smell of metal and military explosives, are they?

No no, boys, the souffle is that way! 

Thanks, nanny state!

Demonic-slaying axe
There once was a time when you could cheerfully spend a hard day's work spifflicating demons on your sturdy axe before returning home and hewing some honest lumps of bread off with the same axe to have yourself a soothing peanut butter sandwich. Not any more. "Demonic-slaying axes should only be used by approved and licensed slaying authorities", they say. I ask you. Where are we going to find someone like that when we want a sandwich?

"Make me a sandwich! Please?"

And sure, the bench would usually get hewn into splinters when you did cut another chunk of bread, but it was worth it!

Medieval mace
Oh, I can't even prepare the salad dressing with a medieval mace anymore, can I? This is just too much! Actually, I kind of agree with this one: it's much to difficult to whip a mayonnaise into shape with a medieval ball-and-chain concoction: the Luger is so much more efficient for the modern chef.

What do you prefer? This traditional kitchen implement or the more modern-style Luger? Write in, please, enclosing  a cheque for $1 million to the usual address!